Risotto with Taleggio, Radicchio and Red Wine
In this refined and beautifully colored risotto, pleasantly bitter radicchio is balanced by creamy Taleggio cheese, which melts readily, making it a good option to stir into risotto or polenta. Gently swirl in the cheese just before serving.
- 4 cups (32 fl. oz./1 1) vegetable broth
- 1 Tbs. olive oil
- 2 cups (6 oz./185 g) shredded radicchio (about 1 small head)
- 2 Tbs. unsalted butter
- 1/2 yellow onion, finely chopped
- 2 cups (14 oz./440 g) Arborio or Carnaroli rice
- 2 cups (16 fl. oz./500 ml) dry red wine
- 6 oz. (185 g) Taleggio cheese, rind removed, cut into small pieces
- Salt and freshly ground pepper
- 1/3 cup (1 1/2 oz./45 g) walnuts, toasted and chopped (optional)
- Chopped fresh flat-leaf parsley for garnish (optional)
In a saucepan over medium heat, bring the broth to a gentle simmer. Reduce the heat to low and maintain a simmer.
In a large, heavy saucepan over medium-high heat, warm the olive oil. Add the radicchio and sauté until the edges are golden, about 4 minutes. Drain on paper towels.
In large saucepan over medium-high heat, melt 1 Tbs. of the butter. Add the onion and sauté until translucent, about 5 minutes. Add the rice and stir until well coated with butter and translucent, about 2 minutes. Add the wine, a little at a time, and cook, stirring constantly, until nearly absorbed, 5 to 6 minutes.
Reduce the heat to medium and start adding the simmering broth to the rice a ladleful at a time, stirring frequently after each addition. Wait until the broth is almost completely absorbed (but the rice is never dry on top) before adding the next ladleful. After about 20 minutes, the rice will be tender to the bite and creamy.
Stir in the sautéed radicchio, the remaining 1 Tbs. butter and the cheese. Season with salt and pepper. Spoon into bowls, top with the walnuts and parsley, and serve immediately. Serves 6.
Adapted from Williams-Sonoma One Pot of the Day, by Kate McMillan (Weldon Owen, 2012)